We fire up ovens big enough to stand in, we mix batters in bowls teenagers could bathe in, we heat caramel to 320 degrees, we bake 500 cupcakes off in one swoop, and then we whip up a few hundred pounds of frosting. Our smallest buttercream recipe yields 60 pounds of frosting! Then, for good measure, we clean over 100 cupcake trays each and every day.

Our bakers work 24-hours-a-day in everything from clogs to running shoes. Any given day you’ll hear 90’s pop, old school country, Latino music, NPR and/or classical.

Some of our bakers have been with us for more than six years, and in that time, we have no doubt that they could make a 500 batch of cupcakes in their sleep, no joke. Using local, high-quality ingredients is only half of what makes our cupcakes Seattle’s best, year after year. The other half? Our great bakers.